Preheat oven to 375 degrees. In a large bowl, mix together the turkey, sausage, Worcestershire sauce, Italian seasoning, onion, salt, garlic powder, pepper, and cayenne pepper. Stir in egg, milk and bread crumbs. Roll into balls, about 1 tablespoon each. Place on a greased baking pan. Set aside. In a medium saucepan, combine cranberry sauce, broth, apricots and relish. Bring to a boil. Pour over meatballs and bake for 30-45 minutes. Serves 8-10.Click here for a printable version of this recipe.

In large glass bowl, combine caramels and evaporated milk. Heat in microwave for 2 minutes at a time until melted, stirring after each session. Stir in pecans. Drop by tablespoons onto waxed paper. Chill in refrigerator until set, approximately 15-20 minutes.

In medium glass bowl, combine chocolate chips, and white chocolate. Heat in microwave for 2 minutes at a time until melted, stirring after each session. Dip caramels into chocolate and allow to cool on waxed paper until set. Makes 36 pieces. Click here for a printable version of this recipe.

Here's an easy recipe we love to make during the holidays, which also works well for a little savory something at tea parties. 22 oz. bacon24 oz. little smokie sausages1 1/2 cups brown sugarPreheat oven to 350 degrees. Line a baking sheet with tin foil. Cut bacon slices into thirds. Wrap each bacon slice around a sausage and secure with a toothpick. Place on the baking sheet. Repeat for each sausage. Sprinkle sausages with brown sugar. Bake for 40-45 minutes or until bacon is crispy. Serve immediately or keep warm in a crockpot. Makes 56-70 little smokies. Click here for a printable version of this recipe.

Tamera Alexander is the USA Today bestselling author of numerous books, including A Lasting Impression, A Note Yet Unsung, To Whisper Her Name, and To Wager Her Heart. Her richly drawn characters and thought-provoking plots have earned her devoted readers worldwide, as well as multiple industry awards. These awards include the Christy Award for Excellence in Christian fiction, the RITA Award for Best Inspirational Romance, the Gayle Wilson Award of Excellence, Bookseller’s Best Award, and being listed among Publishers Weekly and Library Journal’s Top Inspirational Fiction, among others.

She hopes readers who pick up one of her novels will be swept away into another time and place, that they'll fall in love with the characters and gain insights into the history of the setting and people of yesteryear. But most of all, when a reader turns that final page in one of her novels, she prays they will have taken a step closer to Christ. Because He's what it's all about.

After living in Colorado for nearly two decades, Tamera and her husband now make their home in Nashville where they enjoy life with their two adult children who live nearby, and Murphy—a rambunctious but oh-so-lovable Australian Terrier. Learn more about Tamera HERE.

Tamera's Next Book Release: With This Pledge

What can a woman—a mere governess—do against the scourge of slavery?

Elizabeth "Lizzie" Clouston's quietly held principles oppose those of the Southern Cause—but when forty thousand soldiers converge on the fields of Franklin, Tennessee, the war demands an answer. The Carnton home, where she is governess, is converted into a Confederate hospital, and Lizzie is called upon to assist the military doctor with surgeries that determine life or death. Faced with the unimaginable, she must summon fortitude, even as she fears for the life of Towny, her fiancé and lifelong friend.

As a young soldier lies dying in Lizzie's arms, she vows to relay his final words to his mother, but knows little more than the boy's first name. That same night, decorated Mississippi sharpshooter Captain Roland Ward Jones extracts a different promise from Lizzie: that she intervene should the surgeon decide to amputate his leg.

Lizzie is nothing if not a woman of her word, earning the soldiers' respect as she tends to the wounded within Carnton's walls. None is more admiring than Captain Jones, who doesn't realize she is pledged to another. But as Lizzie's heart softens toward the Confederate captain, she discovers his moral ground is at odds with her own. Now torn between love, principles, and pledges made, she struggles to be true to her own heart while standing for what she knows is right—no matter the cost. Pre-order the book HERE.

Tamera Alexanders' Tempy’s Southern Teacakes

No matter how many times I make these, I still love them! They’re more akin to a cookie than cake, and the story of where these cookies originated from varies depending on whose kitchen you’re in. Likely, some frugal Southern cook found her cupboards on the meager side and whipped something up anyway. These cookies are—by nature and circumstance of situation in the Civil War—usually fairly bland. To dress them up, cooks would add either a little cinnamon, or nutmeg, or (my favorite) lemon zest! But I do encourage you to try these little jewels. They’re especially delicious with—you’re reading my mind, I can feel it—a warm cup of tea.

Beat the softened butter at medium speed with an electric mixer (or if you’re feeling particularly toned, by hand). Gradually add the sugar and mix until well combined. Add eggs one at a time, beating after each. Then stir in the vanilla. In a separate bowl, combine the dry ingredients and whisk well. Gradually add the dry mixture to the butter mixture, beating at lower speed until the mixture is fully combined. Then divide the dough into halves and wrap in plastic wrap. Chill for about 30-45 minutes. Roll chilled dough out on a floured surface. Then using a biscuit cutter (or cookie cutter of choice), cut the cookies and place them on a parchment lined baking sheet.

Bake at 350 degree oven for 10 - 12 minutes or until the edges have started to brown. Watch closely so they don't burn. The cookies pictured have a confectioner sugar glaze on the top, but that’s not mandatory. It’s delicious, mind you. Simply not mandatory. ; )

I love to serve Cornish hens during the holidays. Here's a delicious recipe to make for your Christmas Eve dinner. 1 cup chopped dried apricots1 cup Grand Marnier orange-flavored liquor6 oz. cornbread stuffing mix, prepared as directed4 tablespoons butter1 cup chopped celery1 cup diced onion1 cup sliced almonds1 teaspoon dried thymesalt and pepper to taste4 Cornish Hens1/2 cup butter1 jar apricot jam, heatedsalt and pepper to seasonPreheat oven to 350 degrees. In a small saucepan, heat dried apricots and Grand Marnier over medium heat and bring to a boil. Remove from heat and set aside. Prepare stuffing mix as directed. In a small skillet melt butter and saute celery and onion until translucent, about 7-10 minutes. Transfer stuffing mix into a large bowl and mix in celery and onion. Stir in apricot mixture and almonds. Season with thyme, salt and pepper. Stuff hens with cornbread mixture and tie legs together. Place on a large baking sheet lined with foil. Smooth butter over each hen. Sprinkle with salt and pepper. Cover with foil and bake for 1 hour. Brush hens with jam and bake, uncovered, for an additional 30-45 minutes or until meat juices run clear, basting every 10-15 minutes. Serves 4.Click here for a printable version of this recipe.

Preheat oven to 350 degrees. In large bowl, cream together butter, cream cheese, and sugar until fluffy. Beat in eggs and vanilla. In separate bowl, combine flour, cocoa, baking soda and salt. Stir flour mixture into butter mixture. Stir in water. Pour batter into two greased and floured cake pans. Bake 25-30 minutes or until a toothpick inserted in center of cake comes out clean. Let set for 10 minutes, and then remove cakes from pans and cool on wire racks. Frost with fudge frosting below:

Every Christmas our daughters and I become Cookie Elves when we bake a bunch of cookies and pack them up as gifts--leaving some in the freezer for our own enjoyment, of course. We have our old standby recipes, which I'm including below:

Here's a delicious cheesecake our family loves. Serve as is, or top with canned fruit filling of your choice. Crust:1 cup crushed graham cracker crumbs1/4 cup sugar1/4 cup melted butterFilling:3-8 oz packages cream cheese, softened1 cup sugar6 eggs1 teaspoon vanilla extract1 teaspoon lemon juicePreheat oven to 300 degrees. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture to line the bottom of a lightly greased springform pan to create the crust. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla and lemon juice. Pour over crust. Bake for 55-60 minutes, until center is almost set. Turn off oven and allow cheesecake to set for 10 minutes. Remove from oven and sprinkle top with slivered almonds. Cool for one hour then chill before serving. Serves 8-10.Click here for a printable version of this recipe.

Jean Petersen is excited about her January release of her children's picture book, Kind Soup with Little Lamb Books. She recently released The Big Sky Bounty Cookbook-Local Ingredients and Rustic Recipes with Arcadia Publishing and The History Press as a part of their American Palate series with Chef Barrie Boulds this summer, and her first non-fiction children's picture book, Moose Shoes, was released in 2007.Jean is Colorado State University-Journalism alumni, and has been a freelance writer and weekly columnist for 12 years with Western Ag Reporter covering a host of topics. Her weekly children’s column is called Life on the Ranch with Banjo celebrated 10 years this past spring, and some of her feature articles can be found published in Distinctly Montana magazine and Raised in the West Magazine.

Jean lives near the Beartooth Mountains in scenic southern Montana on her small farm with her husband, four children, and a host of animals knocking at her door, all of whom give her lots of fuel for all her writing. Learn about Jean and her books HERE.

Jean's Latest Book Release - Kind Soup

Kate and her mom are in the kitchen and their making something delicious-a special soup wrapped in prayer and ladled out with love, composed of the Fruits of the Spirit, Kind Soup is as much a joy to make as it is to share. Release scheduled for January 2019 with Little Lamb Books.

Jean's Elk Chili

Ground elk is great for chili, You don't have to drain the fat because the
fat content is so low!

1 tablespoon olive oil

2 pounds ground elk

1 large onion, diced

2 celery stalks, diced

2 teaspoons cayenne pepper

1 tablespoon ground cumin

1 tablespoon chili powder

1 can (15.5 ounces) red kidney beans, rinsed & drained

1 can (15.5 ounces) chili beans

1 can (15.5 ounces) red beans, rinsed & rained

1 can (28 ounces) whole tomatoes, with juice, crushed by hand

1 small jar (about 8 ounces) of you favorite salsa

1/4 to 1/2 cup grape jelly

3 to 5 cups of water (or to whatever consistency of chili you want)

Kosher salt and freshly ground black pepper

Heat the oil in a large pot or Dutch over over medium-high and add elk,
onion and celery. Saute until meat has browned and the vegetables are soft,
about 10 minutes. Add the cayenne, ground cumin and chili powder and stir for 1
minute. Add the rest of the ingredients, bring to a boil and immediately turn
down to low, partially covered, and simmer for 30-40 minutes. Season with salt
and pepper. Serves 8-12

Award-winning author Gail Pallotta’s a wife, mom, swimmer and bargain
shopper who loves God, beach sunsets and getting together with friends and
family. Gail’s a former regional writer of the year for American Christian
Writers Association, a 2013 Grace Awards finalist and a 2017 Reader’s Favorite
Book Award winner. She’s published five books, poems, short stories and
two-hundred articles. Some of her articles appear in anthologies while two are
in museums. To learn more about Gail and her books visit her website at
http//gailpallotta.com.

Gail's Latest Book Release - Hair Calamities and Hot Cash

What happens when a New York stockbroker crashes his car
into Eve Castleberry’s North Carolina beauty shop...on the same day the young
widow’s defective hair products are causing wild hairdos? Soon Eve finds
herself helping the handsome stranger hunt the thieves who stole his client’s
cash...and hot on the trail of two of the F.B.I.’s most-wanted criminals!
Romance blossoms amid danger, suspense and Eve’s hair-brained plan to get back
the money. Buy the book on Amazon HERE.

Gail's Polynesian Sweet Potatoes

This is an easy recipe. If we want to have this dish for
dinner on a day we’ll be out and about, I cook the sweet potatoes ahead and
then warm them up and add the ingredients when we get home. Sometimes if we use
small potatoes, we add a salad, but if the potatoes are large enough, it’s a
meal for us. My husband named them Polynesian Sweet Potatoes because I put
pineapple in them.

Four sweet potatoes (medium sized)

One container pineapple chunks cut in bite-sized pieces

One package spinach (wilted)

Twelve deli turkey slices (honey or maple)

Butter or margarine to taste

White cheese, such as Colby or fontina (optional)

Bake sweet potatoes at 325 degrees for three hours or until
done. Cut in half and add butter, pineapple pieces and wilted spinach to taste.
Bake turkey on low heat for five minutes or so, just to warm, and top the
potatoes with turkey cut into bite-sized pieces. Sprinkle with cheese.

*Large potatoes could require a longer baking time and
additional amounts of ingredients

Last Christmas I made these hard, licorice-flavored cookies for the first time and had such fun learning about the history of them. I hope you will enjoy them as well. You may browse "House on the Hill" Springerle molds HERE.

In a large mixing bowl, beat eggs until thick and lemon-colored, about 15 minutes. Slowly beat in powdered sugar, then the softened butter. IN a small bowl, whisk together baking powder and water. Add to butter mixture along with anise oil and orange rind. Gradually beat in enough flour to make a stiff dough. (May reserve 1/2 cup of flour to use while kneading.) Turn onto floured surface and knead to make a good print without sticking.

Roll dough 3/8" - 1/2" thick (deeper molds require a thicker dough). Brush powdered sugar on the mold image, then press mold onto dough, working from center outward. Trim cookie and place on a parchment-lined baking sheet. Repeat for each cookie. (If you press multiple cookies at one time, you may distort the images, so it is best to do each one-at-a-time, and remember to brush molds with powdered sugar each time as well.)Allow cookies to dry uncovered for 24 hours before baking. Drying preserves the images during baking. When ready to bake, preheat oven to 225-300 degrees. You may want to test your oven temperature on one cookie. The smaller the cookies, the lower the temperature. Cookies may "bubble" while baking. Check once or twice during the baking process and simply press them down. Bake for 15-20 minutes, until barely golden on the bottom. Allow to cool on wire racks and then store in tin containers. They will keep for months this way and improve with age. Makes 12-24 cookies, depending on size of molds.

*It is said that in the past bakers would make these cookies after Thanksgiving to give as gifts at Christmas, insisting that the cookies are stored in tin containers for at least 2 weeks (1 month was preferred) before allowing anyone to eat them. You will find that the licorice flavor mellows with time as does the hardening "cracker" tops. Click here for a printable version of this recipe.

In a large mixing bowl combine oats, brown sugar, butter and salt. Add boiling water and stir. Cool to 100-115 degrees. In small dish, dissolve yeast in warm water. Let stand for five minutes. Add to oat mixture along with two cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.

Punch dough down. Turn onto lightly floured surface. Divide into 20 pieces. Place in greased 13x9 baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Brush with melted butter. Serves 20.Click here for a printable version of this recipe.

WELCOME

Thanks for visiting Country at Heart Recipes. Deborah Vogts is a contemporary inspirational fiction author, but she also loves to cook. Here you'll find a vast collection of Deborah's favorite family recipes. Spend some time and look around. New recipes are added every Monday, Wednesday, and Friday.